Ever have blood sausage?

Moe Storchacancoscow said:

I came across on article on blood sausage and now I'm
curious:

What does it taste like?

Can it be purchased at a local US butcher?

I don't know about buying it in the U.S., but I have tasted
it. The flavor is mild. If it is made with onions and
apples, it has a slight oniony sweet flavor. Personally,
the last time it was served to me, I tried it, admitted it
wasn't bad, but couldn't get past the newness, the
weirdness and knowing what it was made of. I took the one
bite and couldn't finish. My hosts were more understanding
than I deserved.

--Lia

"Moe Storchacancoscow" <[email hidden]> wrote in message
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Quoted message said:

I came across on article on blood sausage and now I'm
curious:

What does it taste like?

Can it be purchased at a local US butcher?

When I lived in Ireland, and I'm talking a loooong time ago,
it was a staple there as part of a cooked breakfast. It was
called black pudding and was made with blood, barley, (I
think), and fairly spicy tasting. I enjoyed it and would be
happy to eat it again if it was offered to me.

"Moe Storchacancoscow" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I came across on article on blood sausage and now I'm
curious: What does it taste like?

It's interesting. What I've had here in Denmark is
relatively mild, in the usual tubular sausage shape. It's
traditionally sliced, fried in butter and served with
cinnamon sugar in autumn/Christmas (the traditional
slaughter time).

Quoted message said:

Can it be purchased at a local US butcher?

Don't know. I don't remember seeing it, but I also wasn't
looking for
it. Odds are, if you can find a butcher shop which actually
slaughters on-site, they'll make something.

-j

On Wed, 17 Mar 2004 07:17:09 -0800 (PST), [email hidden] (Moe

Storchacancoscow) said:

I came across on article on blood sausage and now I'm
curious:

What does it taste like?

Depends on national style and the individual sausage maker.
It occurs in many pork-using traditions.

It is called _boudin_noir_ in French, blutwuerst in German,
black pudding in the UK.

Some kind I have had (Polish??) had grain in it along with
the seasonings and blood. French just has onion and
seasonings.

The UK black pudding is a bigger diameter and is served as
part of a traditional breakfast. The serving looks like a
small hockey puck. It is, as you would expect, less highly
seasoned than the French or German types.

Quoted message said:

Can it be purchased at a local US butcher?

It is a long time since I have bought sausages in a
supermarket, but I seem to recall that a big sausage factory
(Parks) had it along with lots of other pork products in the
Star Market at the Prudential Center in Boston, where we
lived in the late 60s and early 70s.

Rodney Myrvaagnes J36 Gjo/a

"We have achieved the inversion of the single note." __
Peter Ustinov as Karlheinz Stckhausen

Moe Storchacancoscow said:

I came across on article on blood sausage and now I'm
curious:

Shades of my childhood in the 1960s east coast.

Quoted message said:

What does it taste like?

Mild and rich. Much like most meat based sausages.

Quoted message said:

Can it be purchased at a local US butcher?

The last time I saw "blood tongue" at a butcher was years
ago, but if you have a local butcher shop (not just the meat
department at a grocery store) ask them for any blood
sausage and where you can find some.

I had German style as a kid, being from a mostly German
family. I recently saw an Irish style on FoodTV channel.

In article said:

Can it be purchased at a local US butcher?

Yes. Find a place that specializes in sausage, and they can
probably steer you to various versions. If you're in the
Minneapolis area I've seen it at Kramarczyk's. I've also
seen a packaged blood tounge (if you can believe it, it
looks even worse than headcheese) in local markets. I tried
it (twice) and it was good--the tongue flavor predominated,
but the blood adds a distinctive note.

I've only had a more traditional blood sausage once, and it
was Italian, at a place in Milwaukee. It was one of the best
sausage experiences I've ever had.

Mike Beede

Moe Storchacancoscow said:

I came across on article on blood sausage and now I'm
curious:

What does it taste like?

It tastes like blood sausage.

Quoted message said:

Can it be purchased at a local US butcher?

Depends on where one lives. We buy it in ABQ at a
German butcher.

[email hidden] (Moe Storchacancoscow) wrote in message news:<[email hidden]>...

Quoted message said:

I came across on article on blood sausage and now I'm
curious:

What does it taste like?

I'm familiar with Chinese blood sausage - it's quite heavily
seasoned and tastes good.

I was teaching in China, where we were using blackboards and
chalk, and the students would often recommend we ate blood
sausage and jellied pig's blood to 'absorb' the chalk dust.
So blood's not only delicious, it's practical!

"Moe Storchacancoscow" <[email hidden]> wrote in message
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Quoted message said:

I came across on article on blood sausage and now I'm
curious:

What does it taste like?

It tastes like a spiced sausage; the blood is just a medium.

Quoted message said:

Can it be purchased at a local US butcher?

German butcher -> Blutwurst.

If you live in a neck of the woods where you don't have a
German butcher (that means you live in Suckville, get over
it) check out these guys:

karlehmer.comindex.aspOpen ↗

Jack Hemowurst

"Anthony" <[email hidden]> wrote in message
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Quoted message said:

"Moe Storchacancoscow" <[email hidden]> wrote in message
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Quoted message said:

I came across on article on blood sausage and now I'm
curious:

What does it taste like?

Can it be purchased at a local US butcher?

When I lived in Ireland, and I'm talking a loooong time
ago, it was a

staple

Quoted message said:

there as part of a cooked breakfast. It was called black
pudding and was made with blood, barley, (I think), and
fairly spicy tasting. I enjoyed

it

Quoted message said:

and would be happy to eat it again if it was offered to
me.

I live in Ireland, and it still is a staple here - I eat it
once or twice a week, and the supermarket shelves are full
of it. There can be huge variations in taste between
different brands, and again between Irish black pudding and
English black pudding. I'm trying to think how to describe
the 'average' taste - I suppose like a spicy (but not hot)
sausage. One of the spices used is often cloves, and another
is white pepper. I like mine with grilled tomatoes and
Colman's English mustard, with extra white pepper sprinkled
over the top.

Jo

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While frolicking around in rec.food.cooking said:

When I lived in Ireland, and I'm talking a loooong time
ago, it was a staple there as part of a cooked breakfast.
It was called black pudding and was made with blood,
barley, (I think), and fairly spicy tasting. I enjoyed it
and would be happy to eat it again if it was offered to me.

You mean, blood sausage is the same thing as black pudding?
I've had blood sausage, years ago, before going veggie, and
I had completely forgotten about it until the OP mentioned
it. To the best of my memory, it tasted rather sweet, and
looked different from the "blood pudding" which you can get
here in Stockholm; more firm, for one thing.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ#
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tqt (Sheddie)

While frolicking around in rec.food.cooking, jacqui{JB} of Cybercity

Quoted message said:

It's interesting. What I've had here in Denmark is
relatively mild, in the usual tubular sausage shape.

That's the kind I've had. Have you also tried black
pudding so you can tell what, if any, difference there is
between them?
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ#
251532856 Unreferenced footnotes: nut.house.cxcgiOpen ↗
bin/nemwiki.pl?ISFN "Barbara Cartland's arj range of
cosmetics..."Cruelty without Beauty" Skipweasel - master of
tqt (Sheddie)

Arri London said:

Moe Storchacancoscow said:

I came across on article on blood sausage and now I'm
curious:

What does it taste like?

It tastes like blood sausage.

Quoted message said:

Can it be purchased at a local US butcher?

Depends on where one lives. We buy it in ABQ at a German
butcher.

Alpine Sausage Kitchen?

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"MEow" <[email hidden]> wrote in message
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Quoted message said:

You mean, blood sausage is the same thing as black
pudding? I've had blood sausage, years ago, before going
veggie, and I had completely forgotten about it until the
OP mentioned it. To the best of my memory, it tasted
rather sweet, and looked different from the "blood
pudding" which you can get here in Stockholm; more firm,
for one thing.
--

There are, as Darkginger said, variations on the blood
sausage theme, but the version served in Ireland is there
called black pudding and is a somewhat spicy sausage. Its
origins are Nordic. In the middle east Jews banned the
eating of blood, as did the early Christians and Islam. The
Nordic peoples, OTOH, did not find it proper to waste the
souls of animals , but thought that on the contrary by
drinking the blood they might partake of the strength and
qualities of the slain beasts. The introduction of
Christianity did not make the Nordic peoples give up their
traditional blood dishes , black soup, black pudding and
paltbread.

"MEow" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

It's interesting. What I've had here in Denmark is
relatively mild, in the usual tubular sausage shape.

Quoted message said:

That's the kind I've had. Have you also tried black
pudding so you can tell what, if any, difference there is
between them?

Hmmm ... maybe. I vaguely recall having blood pudding in
Belgium or France -- Belgium, probably -- but it doesn't
stand out in my mind as being particularly memorable (come
to that, what I've had here in DK is only memorable because
it was a "first" and because it was sprinkled with cinnamon
and sugar).

Right, that's it -- I've clearly eaten too wide a variety
of food. 🙂

-j

BubbaBob said:

Arri London said:

Moe Storchacancoscow said:

I came across on article on blood sausage and now I'm
curious:

What does it taste like?

It tastes like blood sausage.

Quoted message said:

Can it be purchased at a local US butcher?

Depends on where one lives. We buy it in ABQ at a German
butcher.

Alpine Sausage Kitchen?

That's the one. The only one in town, although I'm told
years ago there was another one.

While frolicking around in rec.food.cooking, jacqui{JB} of Cybercity

Quoted message said:

Right, that's it -- I've clearly eaten too wide a variety
of food. 🙂

There's no such thing :0)
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ#
251532856 Unreferenced footnotes: nut.house.cxcgiOpen ↗
bin/nemwiki.pl?ISFN "Barbara Cartland's arj range of
cosmetics..."Cruelty without Beauty" Skipweasel - master of
tqt (Sheddie)

Arri London said:

BubbaBob said:

Arri London said:

Moe Storchacancoscow wrote:
>
> I came across on article on blood sausage and now I'm
> curious:
>
> What does it taste like?

It tastes like blood sausage.
>
> Can it be purchased at a local US butcher?

Depends on where one lives. We buy it in ABQ at a
German butcher.

Alpine Sausage Kitchen?

That's the one. The only one in town, although I'm told
years ago there was another one.

I work less than a mile from Alpine. For lunch I often get a
blood and tongue w/ cheese and German mustard sandwich there
with a big dill pickle on the side. Yummm

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Bubbabob said:

Arri London said:

BubbaBob said:

Arri London <[email hidden]> wrote:

> Moe Storchacancoscow wrote:
>>
>> I came across on article on blood sausage and now
>> I'm curious:
>>
>> What does it taste like?
>
> It tastes like blood sausage.
>>
>> Can it be purchased at a local US butcher?
>
> Depends on where one lives. We buy it in ABQ at a
> German butcher.
>

Alpine Sausage Kitchen?

That's the one. The only one in town, although I'm told
years ago there was another one.

I work less than a mile from Alpine. For lunch I often get
a blood and tongue w/ cheese and German mustard sandwich
there with a big dill pickle on the side. Yummm

We tend to go about once a month for decent ham and salami
and of course the blood sausage.